Week 3: Community MasterChef

Ingredients: 

• 1 tbsp olive oil 
• 1 tbsp tomato puree 
• Half vegetable crumbled stock cube
• 2 cups of water 
• 1 packet Chilli con carne powder mix 

• 1/2 bag frozen peppers 

• 1 carton passata with chilli and peppers (about 500ml) 

• 1 tin kidney beans, drained and rinsed 

• 1 tbsp dark chocolate powder or a small piece of dark chocolate (optional) 

• Fresh or dried chillies (optional, for extra heat) 

• Boiled rice (cooked via packet instructions) 

Method: 

Prepare the sauce: 

• Put olive oil in a pot on medium heat 
• Add mince and onions, cook until browned 

Add Ingredients: 

• Stir in the Chilli con carne powder mix
• Add passata, , frozen peppers, 1 tbsp tomato puree, half vegetable crumbled stock cube and kidney beans
• Then add 2 cups of water

• Optionally, add dark chocolate powder or a small piece of dark chocolate for richness. 

Cook: 

• Bring to a simmer and cook until the liquid is reduced by about 1/3, stirring occasionally. This should take about 30-45 minutes. 

• Add fresh or dried chillies to taste if you like it spicy. 

Serve: 

• Serve the Chilli con Carne over boiled rice. 

• Reserve half of the chilli for another meal, or freeze if the Bolognaise was not previously frozen. 

Ingredients:

• 2 whole sweet potatoes 

• 1 tbsp oil 

• 1 lb (450g) turkey mince 

• 1 cup bread crumbs 

• 1 egg 

• Pinch of salt and pepper 

• 1/2 grated onion 

• 1 tsp chilli powder 

• 1 cup grated cheese 

Method:

Prepare Sweet Potatoes: 

• Microwave whole sweet potatoes for 10 minutes. 

• Carefully cut into wedges. 

• Drizzle with oil and cook in the air fryer at 200°C for 10 minutes, or until crispy and golden. 

Make Turkey Burgers: 

• In a large bowl, combine turkey mince, bread crumbs, egg, salt, pepper, grated onion, chilli powder, and grated cheese. 

• Mix well and form into 4-6 patties. 

Cook Burgers: 

• Cook the patties in the air fryer at 190°C for about 10-15 minutes, or in a shallow frying pan over medium heat, until firm and cooked through. 

Serve: 

• Serve the turkey burgers with sweet potato wedges.

Ingredients:

• 2-3 large sweet potatoes

• Mixed vegetables (frozen or tinned)

• 1-2 cups cooked pork (from previous meals)

• Pork fat and juices from roasting

• 2 tbsp flour

• 1 veg stock cube

• 1 cup potato and vegetable water (reserved from boiling)

• Soy sauce (optional)

Method:

Prepare Sweet Potato Mash: 

• Peel and cut sweet potatoes into chunks.

• Boil in a large pot until tender, about 15-20 minutes.

• Drain, reserving the water, and mash until smooth.

Cook Vegetables: 

• Boil or steam mixed vegetables until tender.

• Reserve the cooking water.

Make Gravy: 

• In a pan, heat the reserved pork fat and juices over low heat.

• Add 2 tbsp flour and whisk until combined.

• Slowly add 1 cup of the reserved potato and vegetable water, whisking constantly until smooth and thickened.

• Add a crumbled stock cube and continue to whisk.

• Simmer for at least 10 minutes, adding a splash of soy sauce if you prefer darker gravy.

Warm the Pork: 

• Place the sliced pork in a microwave-safe dish.

• Cover with gravy and microwave until piping hot.

Serve: 

• Serve the warm pork with gravy, sweet potato mash, and vegetables.

Ingredients:

• 2 lbs cooked pork (reserve juices from roasting tray)

• 3 tbsp tomato sauce

• 1/4 packet Chilli con carne mix

• 3 tbsp brown sauce

• 2 tbsp sugar

• Tortilla chips

• 1 cup shredded cheese

Method:

Shred the Pork: 

• Using two forks, shred the cooked pork by pulling it apart.

Prepare BBQ Sauce: 

• In a pan, combine tomato sauce, Chilli con carne mix, brown sauce, and sugar.

• Cook over medium heat until the sauce is reduced by half, about 10-15 minutes.

Combine:

• Add the shredded pork to the pan and stir until well-coated with the sauce.

Assemble: 

• Spread tortilla chips on a baking sheet or in a large oven-safe dish.

• Top with the pulled pork mixture.

• Sprinkle shredded cheese over the top.

Cook: 

• Place in the air fryer at 175°C for about 5-7 minutes, or until the cheese is melted and bubbly.

Serve: 

• Serve immediately while hot. 

Ingredients:

• 1/2 packet Chilli con carne powder mix

• 4 chicken thighs

• 1 tbsp oil

• 4 wraps

• Salad (lettuce, tomatoes, cucumbers, etc.)

• 1 tsp mayonnaise (optional)

Instructions:

Prepare the Chicken: 

• Rub the Chilli con carne powder mix onto the chicken thighs evenly.
• Drizzle with oil to coat lightly.

Cook the Chicken: 

• Place the chicken thighs in the air fryer.
• Cook at 190°C for about 20-25 minutes, or until the chicken is cooked through and the juices run clear.

Prepare the Wrap: 

• Lay out the wrap on a flat surface.
• Add a handful of salad and spread 1 tsp of mayonnaise if using.

Assemble: 

• Cut the cooked chicken into bite-sized pieces.
• Add the chicken to the wrap.
• Fold the wrap tightly to enclose the filling.

Serve: 

• Serve immediately, or wrap in foil for later.

Ingredients:

• Pita breads

• Tomato puree or passata

• Grated cheese (e.g., mozzarella, cheddar)

• Additional toppings if you have them in the house (e.g., pepperoni, ham, mushrooms, bell peppers, sweetcorn etc.)

• Optional: Salad for serving

Method:

Preheat the Oven:

• Preheat your oven to 375°F (190°C). 

Prepare the Pitta Breads:

• Place the pitta breads on a baking sheet. 

Spread Tomato Base:

• Spoon a generous amount of tomato puree or passata onto each pita bread and spread it evenly, leaving a small border around the edges. 

Add Cheese:

• Sprinkle a layer of grated cheese over the tomato base. 

Add Toppings:

• Add any additional toppings you have in the house. 

Bake:

• Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the pita are slightly crispy. 

Serve:

• Remove the pita pizzas from the oven and let them cool for a minute or two. Serve hot, with a side salad if desired.